Philly Cheese Steak Egg Rolls
These Philly Cheese Steak Egg Rolls combine crispy wrappers with melty cheese and savory beef for a handheld comfort food miracle. Perfect for fast dinners, party snacks, or indulgent cravings.
Equipment
- Skillet
- Tongs
- Deep Fryer or Heavy Pot
- Paper Towels
- Thermometer
Ingredients
Filling
- 1 lb ground beef or thinly sliced ribeye choose based on preference
- 1 cup onion diced and sautéed
- 6 slices provolone cheese torn into pieces
Assembly
- 12 egg roll wrappers
- water for sealing edges
- 4 cups neutral oil such as peanut or vegetable, for frying
- optional dipping sauces such as cheese sauce, mustard, or ketchup
Instructions
- Heat a skillet over medium-high heat. Add the ground beef or sliced ribeye and cook until browned. Add diced onions and cook until tender.
- Turn off the heat and fold in the torn provolone cheese until melted and creamy. Let the filling cool slightly.
- Lay an egg roll wrapper in a diamond shape. Spoon 1/4 cup of filling near the bottom corner.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with water.
- Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry a few egg rolls at a time for 4–6 minutes, turning to ensure even browning.
- Remove and drain on paper towels. Let cool slightly before serving with your favorite dipping sauce.
Notes
To make ahead, prep the filling in advance or freeze assembled egg rolls. Fry straight from frozen, adding two extra minutes to cook time.